Griot is Haiti's beloved pork dish — chunks of pork shoulder marinated in sour orange, lime, garlic, and epis, slow-braised until tender, then fried until the edges crisp. It is the centerpiece of celebrations, typically served with pikliz, fried plantains, and rice.
Griot anchors the Haitian celebration table — Independence Day, family gatherings, Sunday dinner. For Black American users it sits beside the Black Southern tradition of the special-occasion fried pork and the citrus-and-spice marinades of the wider diaspora.
Pork shoulder is a dense source of complete protein, heme iron, zinc, and B12 — nutrients that support muscle maintenance and energy, with B12 deficiency being a real concern in some Black communities. The citrus marinade (sour orange, lime) adds vitamin C that aids non-heme iron absorption from the sides served alongside. This is celebration food, eaten for joy as much as nutrition.
Marinate cubed pork shoulder in sour orange, lime, garlic, epis, thyme, and scotch bonnet for several hours or overnight. Braise gently in the marinade until fork-tender, then fry the pieces in hot oil until the outside is deeply browned and crisp.
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